Gingerbread Sleigh on a base decorated with a swirl design and gingerbread gifts.

Gingerbread Sleigh Template plus Recipes

This Gingerbread template is free to download and gives you all you need to make a Gingerbread Sleigh for gifts or a centerpiece. This makes a beautiful decoration or centerpiece for your holiday table! Or fill the sleigh with cookies and candies and wrap this up as the most beautiful edible gift!

Gingerbread is a tradition for the holidays and makes a perfect gift or centerpiece for your holiday table! Download our template below and print, make the gingerbread dough with the recipe below, and cut the pieces for the sleigh using the template.

To make a gift out of this sleigh, bake, decorate, and construct the sleigh. Then fill the sleigh with cookies, candy, or even some cash or gift cards. Wrap the entire sleigh in plastic wrap and tie a bow on top!

Here is the TEMPLATE with instructions for you to download to make your own sleigh out of Gingerbread!

If you are new to working with royal icing or if you would like to learn some tricks to finetune your skills, watch my video on using royal icing and how to get a perfect consistency.

The second video covers piping, flooding, and other decorating techniques.

Here is a variation on the Sleigh above. This one is done in Blue and White and is filled with cookies for a Holiday Dessert Table!

Using this Gingerbread Template

  1. Download the template above and print on computer paper.
  2. Cut our the pieces of the template.
  3. Make the gingerbread dough – the perfect recipe is below!
  4. Chill the dough and then roll out between two pieces of parchment paper. Chill again if the dough is too soft to cut smoothly.
  5. Sprinkle a little flour on top of your dough and rub all over, place a piece of the template on top and cut out with an hobby knife or kitchen knife. Repeat with all of the pieces of the template. Make sure to pay attention to the number of pieces needed from each template piece.
  6. Chill the dough again. This will ensure that the dough holds its shape as much as possible during baking.
  7. Bake the gingerbread pieces. Trim the pieces while they are still hot if needed – especially the straight edges on the bottom.
  8. Cool the pieces completely. Check to make sure that you have all of the pieces that you need.
  9. Mark out any decorative details, including the the size of the sleigh on the bottom piece.
  10. Decorate the pieces while they are laying flat. Allow to dry dry overnight. Add additional details as needed the next day. Allow to dry completely.
  11. Assemble the pieces of the sleigh.
  12. Allow to dry with support before filling the sleigh as desired.

Making the Gingerbread Sleigh in Photos

GINGERBREAD Template e-Book is available now!

Check out my e-book with Gingerbread templates, recipes, tips, and more!

Pro tips and tricks will walk you through everything you need to be successful with gingerbread! The gingerbread recipe included is perfect for making gingerbread structures as well as cut-out gingerbread cookies and molded gingerbread. Or make molded-sugar cookies with the included sugar cookie recipe.

Decorate your cookies with royal icing or with glaze – both recipes included – and make impressive Sugar Glass to fill the windows, doors, and other openings.

To ensure success, there are seven templates with directions included in this ebook. Just print and cut out as many times as you need! The templates can be used over and over since the houses can be decorated differently each time to bring a completely new look to the structures! The gingerbread templates include:

  • Church
  • Cottage
  • Two-story A-frame house
  • Offset A-frame (front is two-story, back is one story)
  • House with front extension
  • Mini Mug Houses
  • Santa’s Sleigh
  • Extras – Reindeer, trees, and fence

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Gingerbread Sleigh with Recipe and Template to Download

Recipe by Tanya Ott


Prep time


Cooking time



Delicious Gingerbread for construction and for eating.


  • For the Gingerbread
  • 625 grams (5 cups) all-purpose flour

  • 2 1/2 teaspoons ground ginger

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon allspice

  • 1/2 teaspoon ground white pepper

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup shortening

  • 200 grams (1 cup) granulated sugar

  • 1 large egg, at room temperature

  • 120 mL (1/2 cup) molasses**

  • 120 mL (1/2 cup) honey**

  • Zest of 2 oranges, optional

  • For the Royal Icing
  • 2 pounds powdered sugar

  • 1/2 teaspoon cream of tartar

  • 5.5 ounces pasteurized egg whites

  • Gell food coloring of your choice


  • Whisk together the flour, spices, baking soda, and salt in a large bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and sugar until well combined. Add the egg and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl at least twice during mixing.
  • Add the molasses, honey, and orange zest and mix well.
  • Turn off the mixer and add about half of the dry ingredients. Mix on low just to combine. Add the rest of the dry ingredients and mix just until combined.
  • Gather the dough together into a ball and then flatten the dough into two disks. Wrap each disk in plastic and refrigerate for about 3 hours or until firm enough to roll without sticking.
  • Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
  • Roll the dough on a lightly floured surface to a 3/16-inch thickness. Cut out shapes with your favorite cookie cutters or cut according to the gingerbread house template. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula or dough scraper (I like to use a wide dough scraper to keep the cut dough from losing its shape.)
  • Baking time will vary with cookie size and thickness. Bake until the cookies are firm to the touch and lightly browned around the edges. A three-inch round cookie will take about 8 to 10 minutes. Cool completely before frosting and/or assembling with royal icing.
  • Make the Royal Icing
  • In the bowl of a stand mixer, add the powdered sugar and cream of tartar and whisk together to combine. Add the egg whites and stir gently with a rubber spatula until the powdered sugar is moistened.
  • Put the bowl on the stand mixer and, using the whisk attachment, whisk for 1 to 2 minutes until smooth and bright white in color.
  • At this point, you can use the icing to assemble a gingerbread house. To use the white icing, you will need to thin the icing as directed below.


  • **For a darker, more robustly flavored dough, you can use 1 cup of molasses. For a lighter colored dough with a lighter flavor use half molasses and half honey. You can also use 1 cup of honey and no molasses for a lighter dough that does not have the typical bitter flavor from the molasses.
  • **To outline shapes or cookies for flooding, put about 1 cup of the royal icing in a small bowl and add about ½ teaspoon water. Add another ½ teaspoon if needed to allowing piping. Stir until smooth and combined then pipe an outline. Fill with flood consistency icing.
  • **To flood cookies inside the outline, put about 1 cup of the royal icing in a small bowl and add about 1 teaspoon of water. Add another ½ teaspoon water to allow smooth spreading. Stir until smooth and combined and pipe. Use a toothpick to move icing around to fill in gaps and smooth it out.

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